Epigram Books
Singapore's largest independent publisher of fiction and non-fiction for all ages. Check out our latest catalogue here: July – December 2018 (PDF.)
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Landmark Books
We are a boutique publishing house producing quality books on Asian subjects. We also provide publishing services and consultancy.
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Dairy farmingFebruary 2021Milk of Non Bovine Mammals
Chemistry and Health Benefits
by Anamika Das, Tanmay Hazra & Rohit G Shindhav
.Milk is an integral part of human diet from ancient times. It provides a significant amount of protein, micronutrients and vitamins, which are essential to alleviate and fight malnutrition. To the worlds total milk production, Cow milk contributes 82.7%, followed by milk from Buffaloes, Goats, Sheeps and Camels. Cow milk contributes almost majority of worlds total milk production. Apart from plenty of health benefits of cow milk, the adverse effects or devil side of cow milk have been observed for certain population in the world. These adverse effects have been categorized as symptoms ofLactose intolerance- a condition characterized by difficulty in digesting milk due to absence of particular enzyme Lactase. Milk allergy occurs due to adverse immune reaction due to presence of certain milk proteins and this is usually termed as milk allergy cow milk protein allergy (CMPA). Non-cow (goat, camel, donkey, yak, horse) milks are closely associated with the culinary cultures of many societies throughout the world. Non-Bovine milks draw great interest for researchers in terms of milk production, technology, chemistry, microbiology, safety, nutrition, and health aspects
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Animal husbandryJanuary 2014Milk and Milk Processing
by Shivashraya Singh
Processing of milk into various dairy foods, i.e. Dairy Technology is underpinned by disciplines such as chemistry and biochemistry, microbiology and process engineering. Strong emphasis on public health aspects and product quality demands that proper attention be given to the points in the production and processing chain where both pathogenic and spoilage microorganisms can be controlled effectively. Keeping above points in view, a very comprehensive book has been written encompassing entire gamuts of chemical, physical and microbiological characteristics of milk, processing and preservation of milk. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals.
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Children's & YAA Case for Kwiatkowski (27). Milk Carton Alarm!
by Jürgen Banscherus/ Ralf Butschkow
What a disaster! Kwiatkowski’s favourite milk tastes of mango and caramel. Who could have interfered with the milk cartons from the supermarket? Clearly there is something fishy going on here. Especially as the manager of the supermarket can only come up with the flimsiest of excuses. A famous private detective will certainly not allow himself to be fobbed off like this! And so very soon Kwiatkowski finds himself entangled in a mysterious case which requires all his great skills…
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Zoology & animal sciencesMay 2021Nutrition and Feeding Organic Cattle
by Robert Blair
Organic cattle farming is on the increase, with consumer demand for organic milk and meat growing yearly. Beginning with an overview of the aims and principles behind organic cattle production, this book presents extensive information about how to feed cattle so that the milk and meat produced meet organic standards, and provides a comprehensive summary of ruminant digestive processes and nutrition. Since the publication of the first edition, global consumers have increasingly become concerned with the sustainability of meat production. Here, Robert Blair considers the interrelationships of sustainable practices and profitability of organic herds, reviewing how to improve forage production and quality, and minimizing the need for supplementary feeding using off-farm ingredients. This new edition also covers: - Managing a recurrent shortage of organic feed ingredients, due to increased GM feed crop cultivation worldwide - Current findings on appropriate breeds and grazing systems for forage-based organic production - Diet-related health issues in organic herds and the effects of organic production on meat and milk quality. Required reading for animal science researchers, advisory personnel that service the organic milk and beef industries and students interested in organic milk and meat production, this book is also a useful resource for organic farming associations, veterinarians, and feed and food industry personnel.
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Agricultural engineering & machineryApril 1997Milk Composition, Production and Biotechnology
by Edited by Robert A S Welch, Donald J W Burns, Stephen R Davis, A I Popay, Colin G Prosser
Major changes have recently taken place in the value attached to components of milk. Although approximately half the energy in milk is contained in fat, fat is rapidly decreasing in value relative to protein. This has come about because of the increased availability of competitively-priced, plant-derived edible oils and because of the perceived health problems associated with animal fat in the human diet. Such changes have major implications for the dairy sector, particularly in developed countries. Against this background, this book presents a timely review of developments in milk production and consumption, of changes in milk component values, and of the opportunities that biotechnology provides to alter the composition of and add value to milk on the farm. The subject coverage is very broad, ranging from nutritional aspects of pastures and forages, to rumen microbiology, genetics and reproductive technologies, milk biochemistry and environmental implications. It is based on a conference held in Wellington, New Zealand, in February 1996 and sponsored by the OECD and AgResearch. Contributors include leading research workers from North America, Europe, Japan, Australia and New Zealand. It provides an invaluable overview of the subject, suitable as a reference book for advanced students, researchers and advisers in dairy science as well as related disciplines such as grassland, nutritional and food sciences.
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Animal husbandryOctober 1998Response in the Yield of Milk Constituents to the Intake of Nutrients by Dairy Cows
by P C Thomas, David E Beever, P J Buttery, J C MacRae, J D Oldham. Edited by Geoffrey Alderman.
This report reviews the energy and protein requirement systems for dairy cows currently used in Britain and presents a new approach, along with the outline of a model for its implementation. Current systems give little consideration to the responses of the animal to changes in the nutrient supply, or to interactions between dietary constituents in their effects on digestion and metabolism. Neither do they predict any effect on the partition of nutrient use between milk and body, or changes in the yields of milk fat, protein and lactose, which determine the commercial value of the milk. Therefore the systems, although not inaccurate, lack relevance to the current needs of UK milk producers. Models which embody concepts of nutrient supply and utilization are reviewed and their development as viable alternatives is considered. It is concluded that a new diet formulation system for dairy cows should aim to predict voluntary feed intake, the partition of nutrient use between milk production and tissue deposition, and the short and long-term of effects of nutrition on fat, protein and lactose yields. The physical and biological characteristics of the cow must also be recognized and incorporated into any model for response prediction. The report is also published in Nutrition Abstracts and Reviews - Series B: Livestock Feeds and Feeding. It is an authoritative review for advanced students, research workers and advisors in animal nutrition and in dairy science and technology.
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November 2025Fermented Foods and Beverages
Functionalities and Nutritional Aspects
by Ramesh C Ray, Vasco Azevedo, Ramesh C Ray
Fermentation is one of the oldest and most widely used methods for enhancing the nutritional value of food. From an early point in the development of agriculture and animal husbandry, microbial fermentation has been used to preserve grains, dairy, fish and meat products from bacterial contamination, to extend their shelf life and to enrich their flavour. While the creation of traditional functional foods such as yogurt, cheese, sauerkraut, pickles and fermented grain dishes and beverages (including beer) have a long history, more modern scientific research has analysed the microbial species responsible for these processes and established the value of probiotic bacteria due to the production of health-promoting metabolites. This book discusses the history of the origin and evolution of fermented foods, giving an overview of the microorganisms involved in food fermentation and their physiological and metabolic properties. Different chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for the manufacture of these foods, such as cereal-based foods and beverages, legume-based foods, fish fermentation, fermented vegetables, fermented milk and dairy products, kombucha fermentation and more. Additional chapters cover the safety aspects of fermented foods, the health benefits of fermented food consumption related to healthy gut microbiota, the microbiota-gut-brain axis, mental health and the management of metabolic disorders. The use of innovative packaging technology for fermented foods and beverages is also covered. Aimed at those dedicated to studying fermented food technology and those with a more general interest in the area, this book is a must have for anyone wanting to increase their knowledge of fermented foods and the benefits of their consumption.
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April 2020An Enlightenment Picture Book of Sex Education for Chinese Children——The Secret of Breasts
by Zhang Dandan
After seeing the scene of Aunt Ollie feeding her baby, Mai transferred what she saw and experience to the game of pretending to be a family. She felt the beautiful emotion of being a mother, and at the same time she was curious about the breasts. Slowly, Mai understood that when she was a child, her mother's milk was the baby's food. Although she no longer takes milk, her mother's love will always accompany her to grow up.
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Blood and Milk
by Mohamed Al-Jezawi
The novel poses the problem of identity, as it is the essence of the psychological and intellectual conflict of the main character (Hassoun), who is disputed by two contradictory identities; He was born in the land of Yemen from a Muslim father and a Jewish mother and carried the inheritance of the two religions and their old and new conflict.Hassoun's internal journey continues with his own human crises and transformations that he witnesses along with his external journey through various societies that he went through in transitional stages of their history. Over two thousand seven hundred years, Hassoun seeks to discover himself and reach his identity by retiring at times, and by experimenting at other times, thus he goes through multiple experiences to get closer to himself.
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Waste managementJune 2011Food Processing Waste Management
Treatment and Utilization Technology
by V.K. Joshi & Satish Sharma
Food Processing Waste Management : Treatment and Utilization Technologies is a reference-cum-text book written in crisp and scientifically authentic language for teachers, scientists, researchers, students, industry managers, as well as all those who have a stake in food processing wastes management and utilization. It presents the latest information on the problems of wastes generated from various food industries. The contents have been divided into 14 s namely; Food Processing Industrial Wastes– Present Scenario, Impact of Food Industrial Waste on Environment, Grain Processing Wastes Management, Waste Utilization – Fruit and Vegetable Processing Industry, Milk and Dairy Wastes Management, Meat Processing Wastes Management, Fish Processing Wastes Management, Spices and Condiments Industrial Wastes Management, Sugar and Jaggery Industrial Wastes Management, Fruit Kernel and Oilseed Processing Wastes Management, Utilization of Waste from Food Fermentation Industry, Food Processing Waste Treatment Technology, Hospitality Industry Wastes Management and Future Wastes Management – Nanotechnology. All the segments of Food Industry have been dealt with separately by specialists with respect to their wastes management technology. Special emphasis has been laid on the potential methods of utilization of the wastes for recovery of useful products and a supplementary means of checking pollution by their profitable utilization and disposal. The profitable utilization of the food industrial wastes would not only fetch extra profits to the industry but would also reduce the pollution load in the environment. The special feature of the book is that it covers different developments made right from the basic technologies generated for wastes management to the recent advancements and future areas of research to be done on the subject. Under undergraduate and post-graduate degree or diploma programmes of food science, food technology and postharvest Technology, fermentation technology, waste management as a subject is taught in almost all the agricultural universities in India as well as abroad .The book is expected to be very useful to the students of these disciplines. It is hoped that the treatise would be of immense value to all and would certainly open an insight into food waste management technology in the fast growing food processing industry.
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Animal physiologyNovember 1998Grass for Dairy Cattle
by Edited by Jerome H Cherney, Debbie J R Cherney
With the current interest in the environmental and economic sustainability of dairy farming, grass forage crops have emerged as a potential solution to some of the nutrient management problems now encountered on intensively managed dairy farms. The expansion and reintegration of grass-based systems into the mainstream of dairying systems will require a major paradigm shift involving economic, social and ecological, as well as biological factors.This book examines the role of grass in milk production in sustainable agricultural ecosystems. It provides a current summary of the role of grass in dairy cattle systems, including the breeding, management, storage, feeding and economics of grass for both lactating and dry dairy cows. Written by leading specialists from Australia, Europe, New Zealand, North and South America, this is an essential reference source for researchers, dairy industry professionals and advanced students of forage and dairy cattle nutrition.
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2017Fun Coloring Sticker Book for Babies
by Green Books
Fun Coloring Sticker Book for Babies consists of stickers and coloring. It guides children to use hands and brains simultaneously, and stimulates children's unlimited potential with multidirectional play. It's specially designed for children aged 2-5. Children can not only play stickers, but also paint in the process of reading. The figures are cute and colorful, enabling children to easily recognize the common things around and improve the ability of visual discernment and concentration, making babies’ early education enlightenment more diversified and intelligent!
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Animal husbandryOctober 2016Protected Nutrient Technology for Crossbred Cattle
by S.H. Mane & Y.G. Fulpagare
The feeding management plays an important role in sustaining higher milk production in high producing dairy animals and especially nutrition during transition period of dairy animals during 3 weeks prior and 3 weeks after parturition is critically important to health, production and profitability of dairy. Nutrition and management of cows during the transition period has received tremendous interest in recent years in developed countries but relatively less attention is being paid in the developing countries like India. With understanding of role of energy and protein nutrition in managing the transition period some technologies like protected fat and protein alone or in combination has been practiced by few dairy farmers but many are still ignorant about it. The experimental results obtained with the use of these technologies have been discussed in greater depth in this book with emphasis on its profitable effect on early lactation performance and post partum reproduction. The role of energy nutrients as by pass fat and protein as by pass protein in isolation and in combination has also been discussed in the light of regaining the positive energy balance state after the parturition and its association with increased milk yield and improved post partum reproduction
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Animal husbandryJanuary 2013Genetic Improvement of Livestock and Poultry
by C.V. Singh & R.S.Barwhal
The book presents conventional and modern breeding technologies in the vital areas of animal breeding, to stimulate more research, and to rapidly pass such modern techniques to scientific community. Various conventional breeding technologies used for selection and faster multiplication of superior cattle and buffalo germplasm have contributed significantly to increase in milk production, which were mainly due to the technologies developed in the areas of quantitative genetics and reproductive biology. These included methodologies for selection of females based upon their expected producing ability and young males based on the performance of progeny. Emerging developments in the areas of molecular marker systems in animals, genome maps, methods of detecting Quantitative Trait Loci (QTL) linkages, Marker Assisted Selection (MAS) etc., are latest tools to be used in breeding programmes for enhancing the rate of genetic progress. These modern techniques could be of great help for those traits, for which the conventional technologies have limitations in their use. Therefore, integration of molecular markers with conventional breeding technologies involving pedigree and phenotypic information are probable future breeding tools for genetic improvement of livestock and poultry.
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Children's & YAOne Hair, One Angel
by Avianti Armand
Mother's hair keeps on falling. The hair that previously looked like a beautiful crown on Mother's head become thinner day by day. But they said every one hair that falls, Mother gains one angel.
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Technology, Engineering & AgricultureJanuary 2010Biotechnology in Animal Health and Production
by Satish Kumar Jindal & M.C.Sharma
This book describes and evaluates animal biotechnology and its application in veterinary medicine and pharmaceuticals as well as improvement in animal food production. Transgenic technologies are used for improving milk production and the meat in farm animals as well as for creating models of human diseases. Transgenic animals are used for the production of proteins for human medical use. Biotechnology is applied to facilitate xenotransplantation from animals to humans. Genetic engineering is done in farm animals and nuclear transfer technology has become an important and preferred method for cloning animals. Biotechnology has potential applications in the management of several animal diseases such as foot-and-mouth disease, classical swine fever, avian flue and bovine spongiform encephalopathy. The most important biotechnology based products consist of vaccines, particularly genetically engineered or DNA vaccines. Gene therapy for diseases of pet animals is a fast developing area because many of the technologies used in clinical trials humans were developed in animals and many of the diseases of cats and dogs are similar to those in humans. RNA interference technology is now being applied for research in veterinary medicine. Molecular diagnosis is assuming an important place in veterinary practice. Polymerase chain reaction and its modifications are considered to be important. Fluorescent in situ hybridization and enzyme-linked immunosorbent assays are also widely used. Newer biochip-based technologies and biosensors are also finding their way in veterinary diagnostics. This book is an attempt to unravel the mysteries of biotechnology as it affects animal health and production."
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Animal husbandrySeptember 2015Livestock and Poultry
Conservation and Improvement Techniques
by C.V. Singh & R.S. Barwal
It is difficult to forecast the There are 25 s contributed by distinguished contributors who have made valuable contributions to the field of conservation of animal biodiversity and improvement of livestock. The topics covered are ranging from cattle genetic resources, strategic action plan for sustainable management, conservation and genetics improvement, breeding strategies to improve milk productivity, production systems and breeding policies for genetic improvement, application of biotechnological tools for conservation and improving of animal genetic resources, bioinformatics and genome analysis in conservation, heat stress management etc.
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HorticultureSeptember 2020Safety and Quality Assurance in Food Supply Chain
Emerging Technologies and Challenges
by K.P. Sudheer & Bindu Lakshmanan
Technological advances have profoundly influenced the food industry with deep imprints on food safety and quality. Food safety and quality assurance demands a huge expertise from food technologists and an enormous commitment from food industry. An exquisite presentation of an array of novel technologies to guarantee safety and quality in food supply chain of diverse food composites is an innovative venture to inspire the students, to guide researchers and to persuade entrepreneurs. Chapters on oil and water quality, sensory analysis through fuzzy logic, hazards and its detection in milk, meat, fish and different agricultural produce accentuate the uniqueness of this book. Emerging technologies for non-destructive quality analysis, pragmatic approaches to ensure safety and quality in milling and baking industry as well as a comprehensive sketch of regulatory norms for promoting export are the notable highlights of this book. HACCP protocols pertinent to different food industries are vividly depicted. With an enriching academic background and proven experience, authors of each chapter have contributed abundantly to uphold the promise of this book to be a robust pillar to promote a healthy society.
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Veterinary bacteriology, virology, parasitologyMay 2021Mycotoxins
A Managemental Guide for Animal Husbandry
by P. Tensingh Gnanraj, L. Radhakrishnan, Ghadevaru Sarathchandra & A. Ruba Nanthin
Animal protein sources such as meat, egg and milk are complete proteins as they provide all essential amino acids in highest quality. To provide high quality protein to humans, livestock have to be fed with toxin free quality feedstuffs. Animal feed plays a major role in the global food industry, as it has highest returns to the producer throughout the world. Animal feeds are produced either by livestock farmers themselves locally or feed manufacturing companies. Feeds produced have to be secured and stored in a proper manner to avoid microbial as well as any other biotic agents. Mycotoxins are such naturally occurring toxin produced by the fungal growth. The molds can grow in any of the feed stuffs like maize, other cereals, Groundnut cake and other oil cakes in warm humid climatic conditions. Mycotoxins can have variety of serious health hazards ranging from mild irritation to deadly cancers in livestock and humans. Addressing the issues related to mycotoxin is the need of the hour. With globalisation of the feed industry and rapid climatic changes, it is very difficult to enumerate the occurrence and presence of the toxin in the feedstuff. These unnoticeable toxin effects may have direct and indirect impact on animal production system. It is very essential to have adequate knowledge about the metabolism, growth and reproduction of various mycotoxins and the toxicological properties of their intermediate products produced during metabolism to neutralize these toxins.
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February 1999Kasimir malt
by Lars Klinting, Lars Klinting, Angelika Kutsch
Der Biberhandwerker Kasimir und sein kleiner Freund Frippe machen sich an die Aufgabe, einen Schrank anzustreichen. Dieses Bilderbuch ab 4 Jahren bietet eine einfache, aber fesselnde Einführung in die Grundlagen des Malens und der Farbenlehre, ergänzt durch die liebevollen und detailreichen Illustrationen Klintings. Durch die Augen von Kasimir und Frippe erleben Kinder, wie mit Geduld, Geschick und der richtigen Vorbereitung ein Farbprojekt Schritt für Schritt umgesetzt wird, von der Auswahl der Farben und Pinsel bis hin zum Mischen neuer Farbtöne. Die Erzählung zeichnet sich durch ihre Alltagsnähe und die Verbindung von Lernen und Spielen aus, wodurch sie besonders für Kinder im Vorschul- und Grundschulalter attraktiv ist. Mit diesem Buch lernen junge Leser nicht nur über das Handwerk des Malens, sondern auch über Freundschaft, Teamarbeit und die Freude am Erschaffen. Förderung von Kreativität und handwerklichem Geschick: Kinder lernen auf spielerische Weise die Grundlagen des Malens und der Farbenlehre. Lernen durch Nachahmung: Die detaillierten Illustrationen und einfachen Anleitungen regen zum Mitmachen und Ausprobieren an. Förderung von Lesekompetenz: Die klare, verständliche Sprache unterstützt junge Leser beim Lesenlernen und Verstehen komplexer Zusammenhänge. Stärkung von Teamarbeit und Freundschaft: Die Geschichten um Kasimir und Frippe zeigen, wie wichtig Zusammenarbeit und gegenseitige Hilfe sind. Liebevolle und detailreiche Illustrationen: Die Bilder von Lars Klinting bereichern die Erzählung und machen das Buch zu einem visuellen Erlebnis. Pädagogisch wertvoll: Empfohlen von Lehrern und Eltern für die frühkindliche Bildung, unterstützt es die Entwicklung von Motorik und Farbverständnis. Positive Resonanz: Begeisterte Rezensionen von Eltern und Pädagogen unterstreichen den Wert der Kasimir-Reihe für die kindliche Entwicklung. Weitere lehrreiche Bände der beliebten und pädagogisch wertvollen Klassiker-Reihe, die Kindern auf einfache Art und Weise nützliches Alltagswissen vermittelt: Kasimir hat einen Platten - Kasimir flickt einen Reifen Kasimir lässt Frippe machen - Kasimirs Freund Frippe repariert Gegenstände Kasimir malt - Kasimir streicht seinen Schrank neu Kasimir pflanzt weiße Bohnen - Kasimir zieht Bohnen heran Kasimir näht - Kasimir näht sich eine neue Schürze Kasimir backt - Kasimir backt einen Kuchen Die Geschichten "Kasimir backt", "Kasimir tischlert", "Kasimir pflanzt weiße Bohnen", "Kasimir malt" und "Kasimir lässt Frippe machen" sind ebenfalls im Sammelband "Das große Buch von Kasimir" verfügbar.
